Indy's
Cerulean
By Maralyn D. Hill
W
hile visiting Indianapolis, we had
numerous delightful experiences in the
various establishments that have
sprung up, focusing on local and organic
ingredients. One unexpected and most
surprising visit was discovering Cerulean,
which is attached to the Alexander Hotel.
acoustical barrier. The rest of Cerulean’s décor
was more contemporary and open.
Norm and I frequently like to start with a Kir
Royale and this was no exception.
New to the Indianapolis scene, Chef Caleb
France and his team deserve to be watched and
followed. As I explain our meal, you’ll
understand a little why.
Our appetizers started with duck pastrami
with rye macaroon, sauerkraut and Thousand
Island dressing; and an Indiana cheese board
with mostarda, fig, and house crackers.
Upon entering, you pass a birdcage-like room
for private parties, which was ideal, being nice
and cozy, with walls acting as an attractive
Rather than explain in detail our entire evening,
I’ll let the photographs speak for our culinary
adventure.
Chilled peach soup which was a real winner
with both of us.
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